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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A typical portion of sweet and sour chicken with egg fried rice from the take away can be loaded with a staggering 1140 kcals and 58g fat. This alternative recipe is delicious. Ingredients:
1 teaspoon sunflower oil |
1 clove garlic, crushed (optional) |
1 teaspoon fresh ginger, finely chopped (optional) |
150 g boneless, skinless chicken breast, sliced |
1 red pepper, sliced |
1 green pepper, sliced |
210 g cabbage (chinese), roughly chopped |
3 spring onions, sliced |
110 g water chestnuts, drained and halved |
for the sauce |
1 tablespoon light-brown sugar |
1 tablespoon white wine vinegar |
100 ml chicken stock |
1 teaspoon tomato puree |
1 teaspoon cornflour |
Directions:
1. Instructions
2. 1. Heat the oil in a non-stick frying pan, add the garlic, ginger and pork and fry for 3-4 minutes until the chicken is tender.
3. 2. Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.
4. 3. Mix together all the sauce ingredients. Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
5. 4. Serve with plenty of steamed rice or plain noodles.
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